Easy Vegetable and Canellini Bean Soup

Place a large pot or dutch oven over med-high heat. Add a dash of olive oil, minced garlic, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally, until the onion is translucent (about 5-7 minutes).Then add canned tomatoes, tomato paste, chicken stock, spices, and water. Stir, and taste, adding more sea salt as needed. Cover and let cook for about 20 minutes.Next add drained canellini beans and sliced zucchini. Taste again and adjust seasonings as needed. If you soup needs a little zing, you can add a dash of white wine vinegar at this point too! Cover and cook another 10 mins or until veggies are fully cooked.Serve piping hot with toasted Ezekiel bread (you’ll find it in the freezer section at your local health food store) and viola! A super healthy, low cal, gluten free, dairy free soup that has wonderful flavor and will soothe the soul on a cold winter day. I hope you enjoy it as much as I did!As always, I encourage you to experiment and use what you have on hand! Feel free to add extra veggies that you like: bell peppers, butternut squash, zucchini, and/or cauliflower would all make a lovely addition! If you don't like beans you could always substitute a grain like quinoa or simply omit them. You could also make this a paleo friendly soup by using shredded chicken instead of beans.